Roasted bell pepper (capsicum), tomato soup - Healthy and tasty soup recipe

I love roasted vegetables. Especially bell pepper. I have never tried roasted tomato at home before. I used think that it was very difficult to do. But sometimes perception is very different from actual. I got over it finally and roasted it on the stove top. It is a simple yet very flavourful soup. 
Bell Pepper - 3 ( I have used tri color capsicum)
Tomatoes - 3
Onion - 1
One small clove Garlic with skin ( I have used it with skin if you prefer to hv without skin remove it after roasting it)
Salt per taste
Pepper powder - 1/4 teaspoon
Green chilles - 2 to 4 (adjust to your spice level as well as chilli spice level)
Oil - 1 teaspoon + 2 teaspoon for roasting the vegetables
Cinnamon - 1/2 inch
Clove - 2

Wash Bell Pepper, Tomatoes, Onion, Garlic and pat dry. Apply Olive oil around all the vegetables ( 1 teaspoon is enough) and roast vegetables on the stove top. You have to turn them very often. Once roasted keep them in the closed vessel / bag and let it cool down. Once it is cool down scrap down the skin and wash them. Dice the vegetables and reserve 2 teaspoon of capsicum. Heat the kada / Pan and add 1/4 teaspoon of oil. Fry green chillies and add to roasted vegetable, Grind to smooth paste using food processor or blender or mixie. 
Heat the rest of oil. Add cinnamon and clove. Fry till nice aroma is released. Add the grinded paste. 
Add cumin powder and pepper powder and let it boil.
Enjoy it